Food Safety

News & Articles

FDA Commissioner Scott Gottlieb said he is working to reinstate inspections on facilities that are considered at a higher risk due to the handling of sensitive items such as seafood, vegetables, and soft cheese, or that have a history of problems.

The complaint alleged that analysis of environmental samples collected from the defendants' facility during numerous inspections showed the facility contained a resident strain of Listeria monocytogenes. FDA most recently inspected the facility in late 2017, and its inspection showed the ready-to-eat food products that defendants manufactured and distributed were adulterated.

As of Nov. 5, 2018, 164 people infected with the outbreak strain of Salmonella Reading have been reported from 35 states, and 63 people have been hospitalized. One death has been reported from California.

One new requirement is that at least one person affiliated with the facility with management/supervisor responsibility must be a Certified Food Protection Manager from an accredited program, and this change applies to most establishments.

Videos

Health fraud scams are everywhere, but underserved populations—including those with limited English ability—are often more vulnerable than others. This 2016 FDA video educates consumers about the most common health fraud scams and alerts them to seek medical advice. The video is available in English, Spanish, Chinese (Mandarin), Vietnamese, Tagalog, and Korean. For more information, visit http://www.fda.gov/supplementsafety.

Smart flexible packaging means more value and less waste. Busy lifestyles and a growing urban population mean an increase in demand for food that is fresh, healthy, convenient, and fast. Flexible packaging has become part of our daily lives. Increasing food production efficiency and addressing waste has become a major priority. At Dow, we are committed to developing innovative flexible packaging solutions. We help our customers develop cost-efficient solutions to increase product protection, shelf life, and consumer convenience while using fewer natural resources and creating less waste.

In this fall 2015 Grainger video, see how Chef James Katurakes, the executive chef for Centerplate, gets the food prepared and staged for 10,000 people at the Orange County Convention Center. He hasn't had the same day twice in 20 years but 99.9 percent of the time he finishes his day feeling great!